Heat oil in a 12-quart pot or larger. Add onions and saut until translucent. Then add garlic and saut another minute or two. Cook chicken strips in batches and saut until just cooked. Be careful not to overcook. Return all chicken to the pan.

Add sliced zucchini and mushrooms, if using, and enough tomato sauce to amply cover the meat and veggies. Add basil. Simmer until vegetables are just tender. Correct seasonings as desired (adding salt or sugar per your preference). Good served with mashed potatoes or farfel to catch the sauce. Yields 25-30 servings.